Description

Discover the ultimate treat for breakfast or snack time with these irresistibly moist Banana Zucchini Muffins. Combining the natural sweetness of ripe bananas with the subtle flavor of zucchini, this recipe is not only easy to make but also packed with nutrients. Perfect for any occasion, these muffins are incredibly versatile; enjoy them plain or customize with your favorite mix-ins like nuts or chocolate chips. Whether you’re whipping them up for a busy morning or as a delightful dessert, these muffins will quickly become a family favorite!

Ingredients

Scale

2 cups shredded zucchini
2 cups all-purpose flour
2 ripe bananas (mashed)
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

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Instructions

Preheat oven to 350°F and line a muffin tin with liners.
Squeeze excess moisture from shredded zucchini and set aside.
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
Add wet ingredients to dry ingredients and stir until just combined.
Gently fold in the zucchini.
Fill each muffin liner about ⅓ full with batter.
Bake for 22–26 minutes or until a toothpick comes out clean with a few crumbs.
Allow to cool in the muffin pan for ten minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg